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Banana & Chocolate Chip Mochi Donuts Recipe

Banana & Chocolate Chip Mochi Donuts Recipe

I would say this is an improved version of my earlier Baked Pumpkin Mochi Balls recipe.

As highlighted before, it wouldn’t be a good idea to go fat free for this recipe by substituting the oil with apple puree, banana mash or the like because the exterior of the mochi would end up ‘uncooked’ so this time round, I added canola oil which did produce a crispier and tastier crust. The appearance looked more appetising too.

Chocolatey with a lovely banana flavour. Even when these mochi donuts were cooled, the chocolate chips were still a little gooey. Texture wise, they were springy and slightly chewy just like the regular mochi but were moist and a little oily to the touch.

Banana & Chocolate Chip Mochi Donuts Recipe

For the regular sized pieces, I used the Wilton brand non-stick 12-cavity pops pan (meant for cake pops). I filled each cavity to the brim because as the donuts expanded and rose in the oven while baking, they would contract and sink back down when removed from the oven and cooled.

For the mini ones, I used a 12-cavity mini donut pan. Same method – I filled each cavity to the brim. When done, you just need to overturn the donuts and they would look like mini muffins (per the above picture). These minis had a much crispier crust than the regular sized.

You don’t have to purposely buy these pans for this recipe. Just use whatever you have in your baking stash – muffin pan, madeleine pan, tart moulds, etc.

Banana & Chocolate Chip Mochi Donuts Recipe

Banana & Chocolate Chip Mochi Donuts Recipe

Ingredients (makes 12 regular and 12 mini pieces)
260g glutinous rice flour
25g tapioca starch
1/2 tsp salt
1 1/2 tbsp sugar
60ml canola oil + extra for greasing
2 eggs
200ml skimmed milk
150g chocolate chips
2 ripe bananas, mashed

Instructions
1. Preheat oven to 180 deg C. Lightly grease a 12-hole pops pan and a 12-hole mini donut pan.
2. Combine all ingredients in a mixing bowl and stir thoroughly with a spatula.
3. Spoon the batter into each cavity of the pan, ensuring it is filled to the top.
4. Bake the regular sized pops for 25 minutes and the mini ones for 15 minutes till golden brown.
5. Remove the donuts and leave to cool on a wire rack.

Banana & Chocolate Chip Mochi Donuts Recipe

Look at that melty chocolate goodness inside – I bet you won’t stop at one!

By the way, if there are leftover mochi donuts, I suggest that you store them in a container at room temperature which would be good for another 2 days or so rather than keeping them in the fridge because they don’t taste as nice when chilled. Enjoy! ๐Ÿ™‚

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